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Ingredients
- 1 handful Blueberries
- 1 tbsp Chia Seeds
- 1 tsp Cinnamon
- 230 ml milk
- 2 tbsp Mixed Nuts
- 1 tbsp Natural yogurt
- 0.5 jar porridge oats
Method
Half fill the jar with oats. Tip: add 1 tbsp of chia seeds for some omega-3s.
Fill the glass with your chosen liquid milk/ orange juice until the oats are well covered. Alternatively use soy milk, coconut milk, almond milk, rice milk or oat milk
Add your toppings such as nuts or seeds, some ideas include: almonds, hazelnuts, walnuts, cashew nuts, flax seeds, chia seeds, raisins, all kinds of berries, fruits like banana, cherries, apples or pears, sunflower seeds.
For extra flavor refine the overnight cereal with cinnamon or alternatively vanilla, cocoa powder, ginger powder or gingerbread spice.
Let sit overnight in the fridge, in the morning top off with some yogurt, berries
Chia Seed Porridge
You can also add some flaked almond, blueberries, chopped walnuts, Greek yogurt and berries, depending on your tastes.
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Ingredients
- 250 ml Almond Milk
- 2 tbsp Chia Seeds
- 1 pinch Cinnamon
- 1 handful flaked almonds
- 2 tbsp Vanilla Protein Powder
Method
Add all the ingredients into bowl or jar and stir/shake up to make all ingredients covered by the milk and a smooth/runny texture.
Leave in fridge overnight.
In the morning take it out of the fridge and add any fruit/nuts/yogurt that you would like on top.
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Ingredients
- 0.5 Avocado chopped
- 4 Free Range Eggs
- 1 tsp olive oil
- 1 Punnet cherry tomatoes
- 2 tbsp milk
- 2 slice wholegrain bread
Method
Whisk the eggs and milk together in a bowl, season with salt and pepper.
Heat a small pot over a medium heat and spray lightly with olive oil spray.
Add egg mixture and using a wooden spoon, stir and bring the egg mixture on the edge of the pan to the centre. Continue until the eggs are almost set.
Season to taste with sea salt and freshly ground black pepper.
Serve immediately with toast, chopped avocado and a handful of chopped tomatoes.
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Ingredients
- 1 apple grated
- 1 handful Blueberries
- 1 tsp Cinnamon
- 1 tsp Desiccated coconut
- 1 tbsp Mixed Nuts
- 50 g oats
Method
Put all ingredients in a bowl and pour over about 100ml boiling water and leave to rest for about 2 minutes.
The oats plump up, the berries soften and the mixture is like a hot porridge. Add more
Banana & Cinnamon Omelette
Banana & Cinnamon Omelette
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Ingredients
- 1 Banana chopped
- 3 medium Free Range Eggs
- 1 tbsp olive oil
- 2 tbsp Cinnamon
Method
Heat oil in pan on a medium heat then add the chopped banana. Heat until they soften.
While the banana is warming, beat the 3 eggs in a bowl.
Pour the eggs over the banana.
When the omelette is almost cooked sprinkle the cinnamon over the top to serve.
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Ingredients
- Almond Milk
- 2 Free Range Eggs
- 1 tsp Coconut oil
- 20 g Desiccated coconut
- 30 g Ground Almonds
- 1 handful Mixed Berries
- 1 handful Mixed Nuts chopped
- 2 tbsp Natural yoghurt
Method
Combine eggs, ground almonds, desiccated coconut into bowl and whisk together.
Add in almond milk to desired consistency.
Heat up oil in frying pan
Pour in 1/2 pancake mixture and fry on a low/medium heat - flip and heat on the other side.
To serve add yogurt, blueberries and flaked almonds
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Ingredients
- 4 Eggs
- 1 tsp olive oil
- 4 handful Spinich
- 1 Tomato
- 0.5 Courgettes chopped
- 1 onion chopped
- 0.5 red pepper chopped
- 1 pinch Salt & Pepper
- 0.5 yellow pepper chopped
Method
In a small frying pan heat some oil and add all the chopped veg excluding the tomato. (If the pan is too big the frittata won’t get any height)
When the peppers start to soften place the spinach on top of the mixture.
In a measuring jug beat together the 4 eggs with a little salt and pepper.
As the spinach starts to wilt stir into the veg.
Pour over the egg mixture and stir immediately to make sure the veg and spinach are all through the egg mixture.
Egg Muffin
These delicious 'muffins' make a perfect breakfast treat, and the whole family will love them. Great for popping in lunchboxes too!
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Ingredients
- 2 Medium Free Range Eggs
- 2 slice Crumbed Ham
- 3 Spring onions
- 1 Tomato
Method
This can be done in ramekins or in a muffin tin, make sure to use cases so they won't stick
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Chop up the tomatoes. ham and spring onions and mix them in with the eggs
Pour the mixture into the muffin cases or into ramekins
Bake in the oven for 15 mins until the egg is firm
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Ingredients
- 4 tbsp Almond Butter
- 1 Banana
- 50 g butter
- 3 tbsp Flax Seeds
- 3 tbsp honey
- 1 Sprinkle Lemon Zest
- 1 Handful Mixed Nuts
- 2 Tub Gluten Free Porridge Oats
Method
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Melt butter, nut butter and honey in large saucepan. Mash bananas and add to saucepan. Once mixture is melted take off heat. Add oats, seeds, nuts, lemon & orange zest and mix together.
Place baking paper into baking tin and grease with coconut oil. Place mixture into tin and spread evenly, 1 inch thick.
Sprinkle seeds and drizzle honey over mixture to finish.
Place in oven for 30 minutes.
Take out to cool and then cut into bars. Enjoy!
